GATEAU AU JAMBON ET AUX OLIVES--French olive bread

Sadly, this bread/cake didn't last very long.  A friend stopped by right after it came out of the oven and we easily finished off half the loaf.  When it was time for dinner, my husband poured two glasses of wine and cut two fat slices of the bread.  What little bit remained on the cutting board was gone by noon the next day.  Somewhere I read that this olive bread is purchased by the French to be eaten throughout the weekend at their country homes.  The article in the Minneapolis-Star Tribune, where I got this recipe, described the bread as a great accompaniment to a glass of champagne.  I say, eat it whenever and however you want.  And after you make this bread once, you'll be looking for a reason to make it again very soon.  It is now a huge favorite of mine. 

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                          GATEAU AU JAMBON ET AUX OLIVES
                                                       (Olive Bread)

• 1 cup flour
• Scant 1 tablespoon baking powder
• 4 organic eggs, lightly beaten
• Scant 1/2 cup olive oil
• Freshly ground black pepper, to taste
• 8 ounces smoked ham, in small cubes
• 1 1/2 cups Gruyere cheese, grated
• 3/4 cup green, pitted olives, sliced with several additional whole olives, halved, for the top
• Butter to grease baking pan

1.  Preheat oven to 350˚F.
2.  Mix the flour and baking powder in a large bowl.  Add the eggs, olive oil and pepper, and mix thoroughly.  Fold in the ham, cheese and olives.  Spread into a greased loaf pan or narrower and longer Pullman pan.  Press several olive halves onto the top.
3.  Bake for approximately 50 minutes or until it tests done in the center and the top is golden.